Potatoe, Caramelized Onion, Roasted Red Pepper, Baked Eggs
Potato, Caramelized Onion, Roasted
Red Pepper with Baked Eggs
1 1/2 pound Yukon gold potatoes cut in 1" pieced
1 Jar Delizia Roasted Red Peppers in UP Extra Virgin Olive Oil
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 fresh chopped flat leaf parsley leaves
1/4 cup Crystal City Extra Virgin Olive Oil
8 large eggs
2 teaspoons of salt, plus salt to taste
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
fresh ground pepper to taste
Preheat the oven to 400 F.
Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of
salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a
simmer until the potatoes are just barely tender but still not cooked all the
In a large oven proof saute pan, over medium heat, add the olive oil and
heat. Add the sliced onions and saute until they just begin to take
on a golden color. Add the garlic and saute another minute. Remove
the pan from heat.
Drain the potatoes well and allow to sit for a minute to help the moisture
evaporate. Add the potatoes to the saute pan with the onions, tossing
well, and allow to cook over medium heat until they just begin to turn golden
brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.
Taste and season with additional salt and pepper, if desired.
Place the saute pan in the oven and roast for 20 minutes until the potatoes are
Remove the saute pan and carefully crack the eggs over the hash, leaving space
in between each egg, sprinkle with a bit of salt and pepper and slide the saute
pan back in the over for an additional 3-5 minutes depending on how you like
your eggs cooked.
Add finely chopped parsley to the pan and drizzle with additional Crystal City
Extra Virgin olive oil and paprika if desired.
Posted on Tue, September 8, 2015
by Wendy Oppenheim filed under